Reviewed: May 26, 2012

Everyone loved it. I used real sherry afterwards and no cheese. Yummmmm

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Reviewer:

sheilact

Reviewed: Feb. 11, 2012

Best lentil soup yet! (Didn't have sherry so I left that out)

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Reviewer:

Nature_Brooke

Cooking Level: Intermediate

Reviewed: May 27, 2011

This was very good! I added a little cumin and red pepper flakes because I like spice. Like some other reviewers suggested, I used less lentils than called for. Will make this again!

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Reviewer:

taylor

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Jan. 11, 2011

This was easy to prepare and very tasty. I added carrots just because I like them and used yellow lentils because that was what I had. I will make this a staple.

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Reviewer:

Mudiwa

Reviewed: Feb. 21, 2010

This was really good! I didn't have cooking sherry, so I didn't add it. I also didn't have a green pepper, so I put in some celery, which was good! I did take some fresh, washed spinach and shredded it into my bowl of hot soup. I got the idea from another lentil soup recipe and it tasted really good in here. Maybe too much basil, next time I won't add so much. I did keep adding water to the soup as it cooked, but that's my personal preference on how thick I like it. Will make again!

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Reviewer:

sue

Reviewed: Feb. 17, 2010

Great lentil soup recipe! Instead of tomato paste, I added a 14.5 oz. can of fire-roasted tomatoes. Forgot to add in the sherry and parm...if you use low-sodium chicken broth, you will need to add quite a bit of salt for flavoring.

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Reviewer:

Jen

Reviewed: Oct. 28, 2009

Joe and I both really liked it!

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Reviewer:

Melanie b

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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Oct. 26, 2009

I love this recipe as a base idea. I think if you like the flavour of basil, and/or Italian food, you will love this. Personally, I needed to add some oregano and fresh parsley to give the soup a more rounded flavour. I also added lots of ground black pepper to give it a bit of a kick (because I like a bit of heat in my food) As per some other reviewers, I would also cut back to maybe one cup lentils and add some more mushrooms. I also omitted the sherry. It was wonderful, and the parmesean is the ingredient that ties all these wonderful herbs together to create a very satisfying, healthy, delicious soup.

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Reviewer:

Flo

Reviewed: Apr. 17, 2009

I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much, but I did like this. It doesn't need the sherry though.

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Reviewer:

Googers

Reviewed: Mar. 22, 2009

This was good. I didn't have a green pepper so I used red. I wish I had doubled the mushrooms, though! I normally like sherry, but I didn't care for it in this soup. I'll just leave it out when I reheat my leftovers. Next time, I might even add some shredded chicken breast, but it was fine without it.

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